Notes from Remembrance Farm:

After 2 months of watching thunderstorms divide and pass to each side of the farm, we finally got a real rainstorm this week. Two inches of rain doesn't make up the deficit from the last 2 months but it does give us a chance to pause for a moment and catch our breath. As the climate changes, we've learned to expect extended dry periods like we have been having this summer, and we are prepared for it with water stored in ponds and effective irrigation systems to get it to the crops. All the same, irrigating is a lot of extra work and we are grateful for the respite of a soaking rain.

Despite the lack of rain, the crops and livestock have been doing great this summer. We are really seeing the benefit of our soil health practices, as the fields seem to hold water longer and crops can handle stresses better. Rotating cows on pasture with our vegetable crops in particular has had a dramatic effect on soil quality, which ultimately means better food quality too. The summer harvest is in full swing with tomatoes, broccoli, carrots, cucumbers will be joined soon by sweet corn, cabbage, celery, melons, and much more. We were able to make a number of cheeses this spring that need to age for longer periods, and we now get to enjoy them alongside the summer abundance. We are so glad to share it with you!

- Nathaniel, Remembrance Farm

fruit bowl this week

• ‘sugarplum’ golden plums - red jacket orchard

• apricots - bittner singer orchard

• sweet cherries - bittner singer orchard

this week’s Remembrance cheese

• The Burg - a soft, Jarlsburg style cheese. Good for melting, sandwiches and crackers.

preorder and pickup

PICKUP THIS WEEK apricots, sweet & tart cherries, blueberries. Pitted tarts next week

APRICOTS - order now to pickup next week, 8/3-8/6 - Bittner Singer Orchard

BLUEBERRIES - order now to pickup next week, 8/3-8/6 - Emmi Farms (12 pint flat)

BLUEBERRIES - organic - order by tonight (Tuesday) to pickup this week, 7/27-7/30 - Grindstone Farm (5lb box)

FETA, FROMAGE BLANC, YOGURT - organic! from Remembrance Farm - now available for pre-order. Orders placed today will be filled next week.

updates from the farm & friends…

CALL FOR BAGS! & REMINDER TO BYO BAGS TO PICKUP

We’re out of extra bags at several pickups! Be sure you come prepared with your own. And if you have extras to share, we’d happily take them and pass them along.

CIRCUS CULTURE PERFORMANCES AT PRESS BAY

Come for your CSA, stay for the show! Just two more chance to catch this wonderful and FREE circus performance. 6-7pm in the Press Bay parking lot this Thursday and next

on our plates…

Grilled Eggplant & Zucchini Agrodolce by Sara May

For the agrodolce:

• ¼ cup dried cranberries

• ⅔ cup apple cider vinegar

• 2 tablespoons maple syrup

• 1 tablespoon soy sauce (use tamari for a gluten-free version!)

• ½ teaspoon red pepper flakes

To assemble:

• 3 large zucchini, summer squash or pattypan squash (try a mix of squash!)

• 2 large eggplants

• 2 tablespoons olive oil

• Pinch kosher salt & pepper

• 1 large handful soft herbs (think mint, parsley, tarragon, cilantro, basil (u-pick!)– or a mix), finely chopped

• ¼ cup roasted, salted almonds, finely chopped

DIRECTIONS:

1. Make the agrodolce: finely chop dried cranberries into small bits. Place chopped cranberries and remaining agrodolce ingredients in a small saucepan. Bring to a boil and then reduce heat to a simmer. Simmer mixture for 5 minutes, or until reduced slightly. Remove from heat and allow to cool to room temperature. (Refrigerate if not using immediately.)

2. While sauce is cooling, prepare your grill for medium-high heat. Lightly oil the grates. Cut squash and eggplants in half lengthwise, exposing as much surface area as possible. Toss cut vegetables with olive oil and a healthy pinch of salt and pepper.

3. Grill vegetables until lightly charred, flipping over and grilling each side. You’ll probably have to do this in batches, so keep a cutting board or large bowl next to the grill to hold finished vegetables as you rotate through all of your stash.

4. Allow vegetables to cool just enough to comfortably handle, then cut into bite-sized chunks. Immediately toss warm veggies with the agrodolce sauce. Taste and add more salt, if necessary. Stir in chopped herbs and scattered chopped almonds on top of the dish. Serve immediately.

Squash season continues, here’s more ideas…

• roast, grill or sautee and add to pasta, or make it into pasta (zoodles!)

• stuff it! cut lengthwise, fill and bake

• shred it up and make fritters

• spice and add to quesadillas, tacos or enchiladas

• bake with it - zucchini adds moisture to bread, cookies, muffins and more

• and if that’s not enough, here are 12 more recipes for good measure

More in-season inspiration…

• Eggplant, tomatoes: Fried Eggplant Sandwich with Eggplant Mayo or Marinated Eggplant, Tomato, Mozzarella salad

• Eggplant lends itself well to flavorful dips! Try Brinjal Pickle (Indian Eggplant Relish), Eggplant & Goat Cheese Dip, or Eggplant Caviar

• Cucumber, mint (u-pick): Cucumber, Lime & Mint Popsicles

• Summer squash, onion, u-pick cherry tomatoes & herbs: Sheet Pan Halloumi with Burst Cherry Tomatoes, Summer Squash, Preserved Lemon & Mint

• Summer squash, u-pick cherry tomatoes & herbs: Grilled Summer Squash, Za'atar & Cherry Tomato Confit

• Slice a fresh, juicy tomato and put it on a slice of bread with salt and pepper, a fast and delicious snack. Cucumbers are great on top too.

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM (see map)

Herbs and flowers in the perennial garden carry on. Abundant parsley, thai basil, basil and perilla in the creekside garden. And loads of flowers in the roadside garden!

And many things just beginning… first few cherry tomatoes in the creekside garden. Some tomatillos and green hot peppers in the roadside garden. And Elderberries are starting to ripen behind the barn (reminder to not eat raw elderberries)

AT THE YOUTH FARM PROJECT (see map)

It’s bouquet season! Lots of flowers and basil in the main garden. Maybe even the first few tomatoes. Perennial herbs in front of the greenhouse.